4 T. butter
1 large onion, peeled and diced
1 red pepper, cored and diced
1 yellow pepper, cored and diced
16 oz. frozen corn kernels, thawed or 3-4 ears of fresh corn, kernels removed
4 cups chicken or vegetable broth
¼ tsp. saffron threads
1 cup heavy cream
½ tsp. salt
¼ tsp. ground white pepper
¼ cup chopped fresh parsley
In a medium saucepan, heat butter. Add onion, red and yellow peppers and cook on low heat for 5 minutes, stirring often. Add corn kernels, broth, saffron, cream, salt and white pepper. Cover; simmer for 15 minutes. Taste for seasoning. Serve with chopped fresh parsley on top. Serves 4-6.
Note: The yellow hues of this soup are perfect for an autumn first course. Use a “leaf” shaped cookie cutter and cut out bread slices which will be oven toasted and serve on top of the soup.